Rustic Beetroot Cake (Eggless)

I have been baking often over the last few days. Simple occasions demand simple cakes without too much frosting or decoration. Real flavours and things that can be whipped up within an hour.

My 14 month old baby boy has begun to enjoy the cake decoration part. With his tiny little fingers he helps me put chocolate chips on the cake, but most of the fruits and sprinkles end up in his stomach. And now he gets excited when he looks at the pans, or the whisk or the even the weighing scale. He knows something delicious is coming up. I let him have little pieces of cake. Since he was 12 months old, he eats everything that we eat. And I bet he is turning into a foodie.

Since we are a nation obsessed with eggless cakes, I have been trying my hand on a couple of them. Substituting ingredients in a cake which calls for an egg or two doesn’t work. The whole composition has to be changed. So here is one based on a chocolate eggless cake from The Big Book of Treats by Pooja Dhingra.

This cake uses 2 small beetroots and gives a very nice flavour to the cake. it does not use any added colour. The texture is also very soft and crumbly. Topped with whipped cream and coloured sugar crystals, it looks very rustic.

Rustic Eggless Beetroot Cake 

What you will need :

• 2 small beetroots, steamed/ boiled and pureed
• 130 gram all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 100 gram Amul butter at room temperature
• 20 gram castor sugar
• 30 ml warm milk
• 150 grams condensed milk
• 150 gram dark chocolate melted

What to do :

1. Melt the chocolate in microwave or double boiler and let it cool.
2. Sift together all the dry ingredients – flour+ baking powder + baking soda and keep aside.
3. Pre-heat oven to 180C for 5 minutes.
4. In a big bowl, whisk butter till soft and fluffy. Add the sugar and whisk.
5. Now add the milk, condensed milk and melted chocolate and mix well.
6. Then slowly add the pureed beetroot and incorporate well with a whisk.
7. Now fold in the dry ingredients with a rubber spatula.
8. Line one 6-8 inch pan with parchment paper and butter and flour the sides.
9. Pour the batter in the prepared pan and bake at 180 C for 20-25 minutes till a skewer inserted int he centre comes out clean.
10. I cut the cake horizontally into half to frost and stack them up.
11. Decorate with some whipped cream and coloured castor sugar on top.

Notes :

• I steamed the beetroots (just like steaming potatoes) in a pressure cooker, removed the skin and then pulsed it in a mixer for a couple of minutes.
• You can easily serve the cake without any frosting, it is very soft and melt-in-the mouth.